Autumn Squash Risotto

Autumn wouldn't be complete without a warm bowl of risotto. We look forward to this version with butternut and delicata squash every year! A lovely vegetarian entrée for two or a perfect side dish for four, plus leftover squash soup for lunch!

Type: Entrée or Side
Servings: 2-4
Kitchen Time: 25 minutes

Great with:

Fall Apple Crisp

 

Shopping List: 

  • Delicata Squash
  • K&M Cortina’s Risotto Starter
  • K&M Roasted Butternut Squash Soup
  • K&M Garlic Parmesan Compound Butter
  • Shaved Parmesan
  • Roasted Pepitas

Pantry Items: 

  • Olive Oil
  • Salt & Pepper
  • White Wine (Optional)

Instructions:

  1. Preheat oven to 425°F.
    2) Halve and remove seeds from the squash. Cube into ¾ inch pieces and place on a sheet pan. Drizzle with olive oil and 1 tsp salt, then roast 20-25 minutes until tender and browned.
    3) Pour the risotto base into a large pan over medium heat and break apart with a wooden spoon. Add ½ cup white wine or water and bring to a simmer.
    Chef’s Tip: If you like your risotto more al dente, start with ½ cup of water and add more according to your taste.
    4) Cook until the liquid is almost absorbed, then add 1-1½ cups of soup. Stir occasionally until the liquid is absorbed and the rice is tender, about 5-10 minutes.
    5) Turn heat off and stir in 3-4 Tbsp compound butter. Fold in half of the roasted squash. Taste and season with salt and pepper, as desired.
    6) Transfer to a serving dish and top with ½ cup parmesan, remaining roasted squash, and ¼ cup pepitas. Serve and enjoy!

 

INGREDIENTS
K&M Cortina’s Risotto Starter (arborio rice, water, onion, butter, garlic), K&M Roasted Butternut Squash Soup (water, butternut squash, carrot, onion, garlic, extra virgin olive oil, ginger, sea salt, sage, thyme), K&M Garlic Parmesan Compound Butter (butter, parmesan cheese, garlic, parsley, sea salt, cayenne pepper), Roasted Pepitas (pumpkin seeds, canola oil, sea salt).
ALLERGENS
milk

Written by Kitchen & Market
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